Pesto Bean Soup

Seves 4-6 Prep Time 10 minutes   Cook Time 15 minutes   Rated:
by Tenina Holder

Another recipe for our Cook Once, Eat Twice series which we have left alone for a while. This recipe does double duty; you start off with the beans as a side dish or a main with a salad and crusty bread, then whatever you leave in the bowl, turn into a Pesto Bean Soup. Serve with plenty of additional pesto and again, crusty bread. Vegetarian, gluten free (sugar free or is that a given?) and of course delicious. Everyone loves pesto!

Easy eating, easy making, easier home life. We think this recipe signals cooler weather coming our way!

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Need

Do

1  

To make the beans, prepare the Hey Pesto ahead of time or use jarred pesto.

2  

Place the parmesan into the Thermomix bowl and mill 10 sec/speed 10. Set aside.

3  

Place the garlic, chilli flakes, onion and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.

4  

Add the beans and just a splash of liquid from one of the tins (say 50g), pesto and stock. Cook 5 min/80°C/Butterfly/speed soft. Garnish with parmesan.

5  

If you are only making the beans as a side dish, you are finished, though you may need to taste and adjust seasoning depending on the pesto you used.

6  

To continue and make the soup, set aside the beans. Place all remaining ingredients except seasoning and additional pesto.

7  

Cook 5 min/100°C/Reverse/speed 1. Add the beans, stir to combine. Taste and adjust seasoning. Serve in big bowls with a swirl of pesto.

Served with

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